Bakery products

Pancakes with pumpkin

Ingredients for making pancakes with pumpkin

  1. Fresh pumpkin 400 grams
  2. Chicken eggs 3 pieces
  3. Sugar 3 tablespoons
  4. Milk 200-250 milliliters
  5. Wheat flour 150 grams
  6. Vegetable oil for frying
  7. Baking soda 1/3 teaspoon
  8. Salt 1 pinch
  9. Vanillin on the tip of a knife
  10. Table vinegar or lemon juice for quenching soda
  • Main ingredients: Pumpkin, Flour
  • Serving 10 Servings


Coarse grater, Tablespoon, Teaspoon, Two deep bowls, Plate, Frying pan, Sieve, Mixer or whisk, Knife, Cutting board, Scoop, Wooden spatula, Fork, Flat large plate

Cooking pancakes with pumpkin:

Step 1: prepare the pumpkin.

Using a knife, we clean the pumpkin from the peel and seeds. Then we wash the ingredient under running water and use a coarse grater to turn it into shavings. After processing the component, it should turn out 300 grams, this will be enough to cook delicious pancakes. We transfer the crushed pumpkin into a deep bowl, and in the meantime we put the pan on medium heat. Once the container has warmed up, put the pumpkin in it and add 2 tablespoons of milk. Mix everything well with a wooden spatula and simmer the ingredient until it becomes soft. Attention: do not forget from time to time to mix everything well with a spatula so that the pumpkin does not burn at the base of the pan. Then turn off the burner and shift the ingredient with the same spatula into a sieve above the bowl. We wipe the pumpkin through the improvised inventory, pressing on it with a tablespoon. We get real pumpkin puree. The processed vegetable is put aside for now.

Step 2: prepare the dough.

Break the eggs into another deep bowl, add sugar there and, using a hand whisk or mixer, beat the components until smooth and until sugar crystals disappear at the bottom of the container. Then add the pumpkin puree to the bowl and whisk everything well again with a whisk. Without ceasing to beat with improvised stock, we add flour to the egg-pumpkin-sugar mass, in small portions, so that it does not take up lumps. After - add milk, 1 tablespoon of vegetable oil and vanilla on the tip of the knife. Attention: vanillin is needed just a little bit so as not to spoil the taste of the dish. Indeed, the excessive use of this spicy spice will lead to the fact that the pancakes will be bitter and the situation, unfortunately, can not be corrected. Once again, mix everything well with a whisk and add the last ingredients - soda, slaked with vinegar or lemon juice. It is best to do this either in a small little bowl or in a tablespoon, but at the same time add vinegar drop by drop so as not to overdo it with this peculiar component. At the end, add one pinch of salt to our pumpkin dough and go to the final stage of cooking. Important: when preparing the dough, pay attention to its consistency. It should turn out like liquid sour cream. If the dough is very dense, then it must be diluted with a small amount of milk, if on the contrary, then add a little flour, but be sure to whisk everything with a whisk to make the test product airy and tender, without any lumps.

Step 3: prepare pancakes with pumpkin.

We put the pan on medium heat and add a small amount of vegetable oil to it. The last component should be a little, otherwise the pancakes will float and roll in the pan. It is better every time we prepare a new pancake, add a couple of drops of oil to the pan. So, when the oil starts to heat up, make the fire a little less than average and use the ladle to pour the dough into the container. In this case, twist the pan with the dough, slightly tilting it in different directions, so that the test product is evenly located on the bottom of the container. When the pancake begins to become rosy and gently fried on one side (and this can be checked by slightly lifting the edge of the dish with a fork), we turn it on the other side with a wooden spatula, holding the pancake with the same fork. On the other hand, the dish will be fried literally 1-2 minutes. Therefore, it is necessary to be extremely careful not to spoil our pancake. Although, as they say - "the first pancake is always lumpy!" Shake the fried pancake with a spatula on a flat serving plate and begin to fry the next one. In the end, when the batter is gone, and all the pancakes are fragrant to the side, turn off the hotplate and go to the most delicious and important step of the recipe.

Step 4: serve pancakes with pumpkin.

If you have a pan with a diameter somewhere 19-20 centimetersthen you should succeed 10 rosy beautiful pancakes. They can immediately be served at the table and delight guests with such a delicious as well as healthy dish. After all, everyone knows that pumpkin is a very healthy vegetable. It improves vision, and normalizes the metabolism in the body and the stomach and strengthens the walls of blood vessels and much more, I'm not saying that it gives us an indispensable supply of vitamins and nutrients. Even after processing, the pumpkin remains healthy! Therefore, it's time to pour yourself hot tea and enjoy pancakes with pumpkin. Good appetite!

Recipe Tips:

- - So that the pancakes do not dry out and remain just as tender and fragrant, after each frying, you can lubricate them with a small piece of butter.

- - If you still have a couple of pancakes (which is unlikely!), Their freshness can be preserved using cling film. To do this, simply wrap the pancake dish with improvised equipment and leave it in a warm place.

- - For frying pancakes with pumpkin, it is best to use a heavy pan with a thick bottom. Then there is a chance that you will even avoid the first pancake lumpy.

- - So that the pancake does not roll along the bottom of the pan with lumps, you can lubricate the container with vegetable oil using a piece of peeled potatoes strung on an ordinary fork.

- - And you can serve such a delicious dish with various fillings from jam, honey, cottage cheese with raisins or pieces of fruit and berries. Pour cream or sour cream. Well, just a jumble!